EVALUATE THE INHIBITORY ACTIVITY OF ZNO NANOPARTICLES AGAINST STANDARD STRAINS AND ISOLATES OF STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI ISOLATED FROM FOOD SAMPLES

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KETABCHI M.; IESSAZADEH KH.; MASSIHA A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2017 | Volume:4 | Issue:1 Page(s): 65-75

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Title

EVALUATE THE INHIBITORY ACTIVITY OF ZNO NANOPARTICLES AGAINST STANDARD STRAINS AND ISOLATES OF STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI ISOLATED FROM FOOD SAMPLES

Author(s)

KETABCHI M. | IESSAZADEH KH. | MASSIHA A. | Issue Writer Certificate

Keywords

ZINC OXIDEQ1

STAPHYLOCOCCUS AUREUSQ1

ESCHERICHIA COLIQ2

ANTIMICROBIAL ACTIVITYQ1

NANOPARTICLEQ1

Abstract

The growing pressure to find new ways for the microbial production of NANOPARTICLEs in foods, there is ability to create different shapes and sizes is a wide range of antimicrobial agents. The aim of the present study is to determine the ANTIMICROBIAL ACTIVITY of ZnO NANOPARTICLEs against at different concentrations strains of STAPHYLOCOCCUS AUREUS and ESCHERICHIA COLI on standard and isolated were isolated from food samples. In this experimental study, suspension has been prepared from commercial ZnO NANOPARTICLEs in broth medium. After preparing standard strain and the strain were isolated from food samples, was studied using bacteriological tests such as disc diffusion agar methods, minimum inhibitory concentration and minimum bactericidal concentration. According to the results obtained in this study, the maximum diameter of growth inhibition related to the concentration in 5000 mg/ml ZINC OXIDE NANOPARTICLEs. The average diameter of growth inhibition of standard strain of E. coli PTCC1399 and S. aureus PTCC11189 respectively were 17.4 and 20.5 mm. The average diameter of the growth of E. coli and S. aureus isolated from foods respectively were 18.4 and 15.4 mm. In terms of sensitivity, STAPHYLOCOCCUS AUREUS and ESCHERICHIA COLI, the most had the least effect. Results showed that mean comparison with Duncan test (p˂0.005) is significantly different. Among times, zero time has the highest OD and the lowest OD was obtained in 240 second. Finally, this study showed that ZnO NANOPARTICLEs can be used to inhibit mentioned bacteria and can be a potential for alternative preservatives to prevent food spoilage possess.

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APA: Copy

KETABCHI, M., IESSAZADEH, KH., & MASSIHA, A.. (2017). EVALUATE THE INHIBITORY ACTIVITY OF ZNO NANOPARTICLES AGAINST STANDARD STRAINS AND ISOLATES OF STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI ISOLATED FROM FOOD SAMPLES. JOURNAL OF FOOD MICROBIOLOGY, 4(1), 65-75. SID. https://sid.ir/paper/250788/en

Vancouver: Copy

KETABCHI M., IESSAZADEH KH., MASSIHA A.. EVALUATE THE INHIBITORY ACTIVITY OF ZNO NANOPARTICLES AGAINST STANDARD STRAINS AND ISOLATES OF STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI ISOLATED FROM FOOD SAMPLES. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2017;4(1):65-75. Available from: https://sid.ir/paper/250788/en

IEEE: Copy

M. KETABCHI, KH. IESSAZADEH, and A. MASSIHA, “EVALUATE THE INHIBITORY ACTIVITY OF ZNO NANOPARTICLES AGAINST STANDARD STRAINS AND ISOLATES OF STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI ISOLATED FROM FOOD SAMPLES,” JOURNAL OF FOOD MICROBIOLOGY, vol. 4, no. 1, pp. 65–75, 2017, [Online]. Available: https://sid.ir/paper/250788/en

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